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Worksheets4th 6wks Exam
Total questions: 35
Worksheet time: 21mins
What is the internal fat in meat called?
Candling
Mirepoix
Roux
Marbling
Which agency does the inspecting and grading of meats?
FDA
CDC
USDA
FIFO
What shelf does poultry go on in the fridge?
Top
Bottom
3rd
4th
What color should chicken stock be?
Brown
Clear
Golden
Red
Sauces are usually thickened to what type of consistency?
Mirepoix
Nappe
Cappe
Mise en Place
Which mother sauce combines egg yolks and warm clarified butter?
Brown sauce
Veloute
Hollandaise
Tomato
What is an example of a clear soup?
Chowder
Bisque
Potato
Minestrone
What is another term used for appetizers?
Mirepoix
Hors d’Oeuvres
Mollusks
Nappe
Charcuterie is originally what type of tradition?
French
American
Chinese
Italian
What is the difference between stocks and broths?
Stocks are seasoned, broths are not
Broths are made with bones
Stocks are made with bones
Broths are thicker than stocks
When should appetizers be served?
In the middle of the meal
As the last course of a meal
As the first course of a meal
What are appetizers designed to do?
Make your mouth salivate
Stimulate the appetite
Take the place of your meal
BROTH IS:
Provide both flavor and nutrition
A liquid made from simmered meat and vegetables.
Made from clear stock or broth.
A concentrated, clear soup made from a rich broth.
CONSOMME IS:
Provide both flavor and nutrition
A concentrated, clear soup made from a rich broth.
A liquid made from simmered meat and vegetables.
These soups are not thickened.
CREAM SOUPS:
A specialty soup that may be cooked or uncooked and then chilled.
A specialty soup made from fish, seafood, or vegetables.
A soup that highlights a specific region, or reflects the use of special ingredients or techniques.
Thick soups include a thickening agent, such as roux; cream; or a vegetable purée.
What type of vegetables is this?
roots and tubers
fruit vegetable
leafy green
gourd family
What happens to the texture of vegetables when they are overcooked?
They become crunchy and flavorful.
They lose structure and become mushy.
Their flavors intensify.
They become dry and hard.
which of the following is a fruit vegetables?
what cooking application is the best method to tenderize large cuts of meat. This will break down collagen & connective tissue.
stewing
braising
both stewing and braising
grilling
What is a small cheesecloth bag containing herbs and spices?
mire poix
bouquet garni
roux
strainer
What is a highly flavored liquid made with bones, vegetables, herbs and spices?
Stock
Sauce
Soup
Roux
What is a mixture of flour and fat used to thicken liquids?
Sauce
Stock
Roux
Soup
What is a stock made from roasted bones, meat and vegetables?
White Stock
Broth
Brown Stock
Soup
Fish with shells instead of backbones.
Shellfish
Finfish
Lean fish
Crustacean
Fish that have very little fat in their flesh.
Fat fish
Finfish
Mollusk
Lean fish
Fish that have a high level of fat in their flesh.
Fat fish
Fish fillet
Shellfish
Finfish
How should fresh fish be stored?
In warm water
In the coldest part of the refrigerator
Under running cold water
In the sink
An example of shellfish
Swordfish
Tuna
Lobster
Tilapia
Marine mollusks that have muscular tentacles around the head
Cephalopods
crustaceans
shellfish
finfish
Which shellfish is typically purchased alive?
Shrimp
Lobster
Squid
Scallops
This grade is the highest quality available for beef, veal, and lamb
Select
Choice
Quality
Prime
